This homemade Korean strawberry milk is a refreshing, creamy drink made with real strawberries, milk, and just a bit of sugar. I love how it combines the natural sweetness of strawberries with the smooth texture of milk, creating a beautiful pink drink that looks just as good as it tastes. It’s inspired by the popular cafe-style strawberry milk you’ll find in Korea, but made right at home with simple ingredients. The best part? I can enjoy bits of real strawberries in every sip.

Why You’ll Love This Recipe

I love that this strawberry milk is made with fresh, real ingredients. No artificial syrups or flavorings — just strawberries, sugar, and milk. The strawberry syrup is lightly cooked to bring out its natural sweetness and preserve it just a bit longer. The added strawberry chunks give it a unique texture that makes it more satisfying than any bottled version. Plus, it’s super easy to make in just 10 minutes, and I can adjust the sweetness or type of milk to my preference.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1¼ cups strawberries – I use fresh strawberries, but frozen strawberries work just as well (just make sure they’re thawed slightly before blending).

• ¼ cup granulated sugar – This enhances the strawberry flavor. I sometimes adjust this depending on how sweet or tart the berries are.

• ¾ cup fresh strawberries – I dice these into small pieces, about 1 cm in size, to add texture to the final drink.

• 2 cups milk – I can use any milk I like here. Whole milk gives the creamiest result, but I often use plant-based options like oat milk, soy milk, or coconut milk.

Directions

1. I start by blending 1¼ cups of strawberries until smooth. If I’m using frozen strawberries, I either let them sit for a few minutes or use a high-powered blender.

2. In a small saucepan, I combine the blended strawberries with the sugar and about one-third of the diced strawberries. I heat the mixture over medium heat until it comes to a gentle boil.

3. Once it starts boiling, I let it cook for 1 minute and then remove it from the heat. I let the strawberry syrup cool to room temperature or chill it in the refrigerator if I want it colder.

4. I grab two 16-ounce glasses and spoon half of the strawberry syrup into each one. I add the remaining diced strawberries on top and swirl the mixture around the inside of the glass for a beautiful layered effect.

5. I slowly pour 1 cup of milk into each glass, watching the pink syrup swirl with the white milk.

6. I give it a gentle stir before drinking and sometimes top it with a bit of whipped cream or frothed milk for extra texture.

Servings And Timing

• Servings: 2 large glasses (16 ounces each)

• Prep Time: 8 minutes

• Cook Time: 2 minutes

• Total Time: 10 minutes

Variations

• I can use any kind of milk I prefer — whole milk for richness, or dairy-free options like soy milk, almond milk, or coconut milk.

• For a less sweet version, I reduce the amount of sugar or use a sugar substitute.

• A splash of vanilla extract adds a nice creamy note to the strawberry flavor.

• If I’m in the mood for something different, I mix in a little matcha powder for a fun color and flavor twist.

• I sometimes add a scoop of vanilla ice cream or a dollop of whipped cream on top for a dessert-like version.

Storage/Reheating

• I store the cooked strawberry syrup in an airtight container in the refrigerator for up to 2 days.

• I keep the syrup and milk separate until just before serving to prevent separation or curdling.

• I don’t recommend storing the fully mixed drink for long, as the milk and syrup can separate.

• I stir the milk well before drinking if it sits for a few minutes to redistribute the strawberry pieces.

FAQs

Can I Use Frozen Strawberries?

Yes, I can use frozen strawberries. I just make sure to thaw them slightly or use a high-speed blender to puree them smoothly. The result is just as delicious.

Can I Skip Cooking The Strawberry Syrup?

I can skip the cooking step if I want a fresher, more raw strawberry flavor. But I usually drink it immediately since the uncooked mixture won’t last as long.

What Milk Works Best?

Any milk works. I prefer whole milk or richer plant-based milks like soy or coconut milk for a creamier texture. Almond and oat milk also work well but may be slightly thinner.

Can I Make This Drink Less Sweet?

Absolutely. I adjust the amount of sugar depending on how sweet my strawberries are or based on my taste. Sometimes I even leave the sugar out completely for a more natural flavor.

Can I Make It Ahead Of Time?

I prepare the strawberry syrup ahead of time and store it in the fridge. When I’m ready to serve, I just pour the syrup into a glass, add fresh diced strawberries, and top with cold milk.

Conclusion

This homemade Korean strawberry milk is one of my favorite ways to enjoy strawberries in a drink. It’s creamy, refreshing, and bursting with real fruit flavor. Whether I make it for myself or serve it to guests, it always feels like a special treat. I love how easy it is to customize, and it comes together so quickly with just a handful of ingredients.